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Festive Raspberry & Orange Bundt Cake

Festive Raspberry & Orange Bundt Cake

By: Sammy Jones

End your Christmas feast on a sweet note with this delightful raspberry orange bundt cake.


Servings

1

Prep time

Cook time

Recipe


Ingredients

  • 2½ cups all-purpose flour
  • 1½ cups raw sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 3 eggs
  • 1 cup plain Greek yoghurt
  • Zest 2 oranges
  • 1 cup fresh or frozen raspberries
  • Chocolate Ganache
  • 250g dark cooking chocolate
  • ¼ cup coconut milk
  • 1 tsp vanilla extract

Method


  • Preheat oven to 175°C. Grease and flour a bundt cake pan.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  • In another bowl, cream together the softened butter and eggs until light and fluffy.
  • Add the Greek yoghurt and orange zest to the butter mixture and mix until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
  • Gently fold in the raspberries.
  • Pour the batter into the prepared bundt cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 45-55 mins or until a toothpick inserted into the centre of the cake comes out clean.
  • Remove the cake from the oven and let it cool in the pan for about 10 mins.
  • Carefully invert the cake onto a wire rack to cool completely.
  • To make the chocolate ganache, add coconut milk and vanilla to a saucepan and heat over a medium heat. Add in chocolate and let it melt for 1 min and gently whisk until smooth.
  • Remove from heat and allow to cool to room temperature (or refrigerate for 10 mins if you’re in a hurry) before pouring over the cake.
  • Cut and serve.
  • Tip: For an extra touch of citrus flavour, you can add a few drops of orange extract into the chocolate ganache instead of vanilla extract.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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